Round 2 Recipe: Chicken Cacciatore (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Ingredients:
1/4 cup all-purpose flour |
2 teaspoons italian seasoning, divided |
salt and freshly ground black pepper |
chicken legs and thighs reserved from chicken pot pies recipe |
1/4 cup canola oil |
1 cup sliced mushrooms |
1 green bell pepper, large dice |
2 cups soup reserved from tomato soup recipe |
1/2 cup chicken broth, reserved from chicken pot pies recipe |
1 tablespoon freshly chopped parsley leaves |
Directions:
1. In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
2. In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
3. To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.
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